A TASTE OF AFRICA - KENYAN CHICKEN CURRY
I made this recently and we loved it. A rich, fragrant, but not overly 'burny' curry. Because we are not great meat eaters, I used half the chicken, the full amount of sauce, and I added a few sauteed shrimps right at the end. If you don't have garam masala, try a curry powder that you like, I do keep roasted garam masala in my pantry. I also let the curry sauce cook for longer than the recipe states, you should never rush a curry if you have the time! I served this over steamed basmati rice. 30 minutes refrigeration time is included in the preparation time. This recipe is taken from The Australian Womans Weekly "New Curries", and the following is how they describe it. "Kenyan cooking is a fusion of East African and Middle Eastern methods known by the name of swahili cooking, a word which identifies the culinary influences of traders arriving by sea from the Arabian peninsula upon the indigenous population. This curry uses the pungency of paprika, coriander and turmeric in the chicken marinade, to complement the green chilli and fenugreek in the curry."
Provided by Karen Elizabeth
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
- Add the chicken, turn to coat in marinade.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to very hot (220C/425F).
- Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
- Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
- Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
- Simmer, covered, for 10 minutes.
- Stir in cream and honey, simmer, uncovered, for one minute.
- Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
- Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.
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Nansy Nabil
[email protected]I'm excited to try this recipe this weekend.
Shaye Bowdry
[email protected]This recipe is a great addition to my cookbook.
Abu Nasir
[email protected]I'm going to make this dish for my next dinner party.
Arzo Ibrahimi
[email protected]This dish is a must-try for any fan of chicken curry.
Tachoue Pluviose
[email protected]I can't wait to try this recipe. It looks so delicious.
Meli Harmons
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Inam Wazir
[email protected]I made this dish for my friends, and they all raved about it. They said it was the best chicken curry they'd ever had.
Nokuthula Ndlovu
[email protected]This dish is a great way to use up leftover chicken. I always have some leftover chicken in my fridge, and this is a great way to use it up.
Imran Sajjad
[email protected]I'm always looking for new and exciting recipes, and this one definitely fit the bill. The flavors were unique and delicious.
Shazad Bhi
[email protected]I'm not a big fan of spicy food, but this dish was just the right amount of heat. It was flavorful without being overwhelming.
Mian Aqib
[email protected]I love the versatility of this recipe. I've made it with chicken, beef, and even shrimp. It's always delicious.
Katlego Seroka
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
hassan fidallah
[email protected]I made this dish for a party, and it was a huge hit. Everyone loved the flavor and the aroma. I'll definitely be making it again.
Shaneza Ramesh
[email protected]The chicken curry was delicious! The flavors were well-balanced, and the chicken was tender and juicy. I would definitely recommend this recipe.
Rouf Series
[email protected]This recipe is easy to follow, even for a beginner cook like me. I was able to make this dish without any problems, and it turned out great.
Praveen Sandeepa
[email protected]I love the vibrant colors of this dish. The chicken is golden brown, and the sauce is a rich red. It's a feast for the eyes as well as the taste buds.
martha Sidney
[email protected]This dish is a true taste of Africa. The spices are bold and flavorful, and the chicken is cooked to perfection. I served it with rice and a side of vegetables, and it was a hit with my family.
Anas Abu Houf
[email protected]I've tried many chicken curry recipes, but this one is definitely my favorite. The combination of spices is perfect, and the chicken is cooked to perfection. I will definitely be making this again!
Barsha Tamang
[email protected]This Kenyan chicken curry is a delightful blend of flavors and spices. The chicken is tender and juicy, and the sauce is rich and creamy. I especially enjoyed the hint of coconut milk, which added a touch of sweetness and depth of flavor.